cut chicken thigh in pieces.

grind a peeled garlic.

put the chicken and the garlic in a plastic bag and pour Oregon Garden Vinaigrette fat free to marinate the chicken.

close the bag and put it in the refrigerator for 2 hour to one night.

place the drained chicken in a different plastic bag and place corn starch to court the chicken.

in a deep pan, pour oil and place over med-high heat.

place 5 or 6 chicken at one time in the oil.

when chicken gets brown, turn to brown the other side.

when chicken is done, drain on paper towels.

serve